Crunchy Chili Lime Shrimp:

This is the second installment of our springtime dinner series.  Quick, family-friendly, and bursting with flavor, this shrimp dish comes together quickly with a flavor-packed sauce and crunchy tortilla chips.


  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 teaspoon paprika
  • 1 teaspoon ground ancho chili pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 1 medium lime (for zest and juice)
  • 1 cup coarsely broken tortilla chip pieces
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1 medium ripe avocado, peeled and cubed
  • Optional: Small red peppers, additional lime wedges, diced green onion and cilantro


  1. Preheat oven to 425°. Combine the minced garlic, paprika, ancho chili pepper, cumin, salt and pepper in a large bowl, and mix well.
  2. Add the shrimp to the bowl of seasonings and coat the shrimp well.
  3. Place the shrimp in a single layer on a greased 15” x 10” X 1” baking pan.
  4. Finely grate zest from lime into a separate bowl. Cut lime crosswise in half and squeeze the juice into the bowl.  Add cilantro and olive oil to the bowl and mix well.
  5. Drizzle the lime-oil mixture over shrimp in baking pan. If you like extra spice, then add a few red peppers to the baking pan.  Bake shrimp until they turn pink, 12-15 minutes.
  6. Remove from oven and place shrimp (and optional peppers) on a serving platter. Top with halved cherry tomatoes, pieces of corn chips, and diced avocado. If desired, serve with additional lime wedges, diced green onions, and/or cilantro.

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